Jerez Highball by Erik Lorincz
This recipe was first featured in our sponsored story on The London Essence Co.
Served at the first Asia’s 50 Best Bars ceremony in 2018, the legendary bartender opens the palate with refreshing and savoury notes.
45ml Fino sherry
3ds Peychaud’s bitters
London Essence Company’s Classic London Tonic
Stir ingredients in a highball glass and top with tonic water. Garnish with a large caper berry and lemon twist.